Go Back

Restaurant-Style Malai Kofta

Melt-in-your-mouth paneer and potato dumplings served in a rich, creamy, and slightly sweet tomato-cashew gravy. A luxurious North Indian vegetarian classic.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Kofta (Dumplings)
  • 1 cup paneer (grated) tightly packed
  • 2 medium potatoes boiled, peeled, and grated
  • 3 tbsp cornstarch for binding
  • 1 tsp ginger-chili paste
  • 1 tbsp cashews and raisins chopped
  • 0.5 tsp garam masala
  • 1 pinch cardamom powder
Gravy (Curry)
  • 2 tbsp butter or ghee
  • 2 medium onions chopped
  • 3 medium tomatoes chopped
  • 10-12 cashew nuts
  • 1 tsp Kashmiri red chili powder
  • 0.25 cup heavy cream
  • 1 tsp sugar or honey
  • 1 tsp Kasuri Methi dried fenugreek leaves

Equipment

  • Heavy bottom pan or Kadhai
  • Blender
  • Frying Pan
  • Mixing bowl
  • Sieve

Method
 

  1. Mix grated paneer, potatoes, cornstarch, and spices in a bowl to form a smooth dough.
  2. Shape dough into balls, stuff with chopped nuts/raisins, and deep fry in medium-hot oil until golden brown. Set aside.
  3. For gravy, sauté whole spices, onions, ginger, garlic, and cashews until onions are soft.
  4. Add tomatoes and simmer with a little water until mushy. Cool and blend to a fine puree.
  5. Strain the puree through a sieve to ensure a silky texture.
  6. Heat butter in a pan, add the strained puree, spice powders, salt, and sugar. Simmer for 5-7 minutes.
  7. Stir in cream and crushed Kasuri Methi. Cook for 2 more minutes.
  8. Place koftas in a serving bowl and pour the hot gravy over them. Garnish with cilantro.

Notes

Do not add koftas to the gravy while boiling; they will break. Assemble just before serving.